DOI: 10.17265/2159-5828/2019.02.005
View full text
Mohamed Zarid

Abstract: Green HACCP (hazard analysis and critical control point) is a new control method developed by combining food safety controls and good practices for environmental protection, in order to have a safe production that respects the environment. Indeed, some of production practices, such as the use of large amount of water, cleaning/disinfection products and other practices used to have safe foodstuffs, could affect the environment and the profitability in several agri-food process. The goal of Green HACCP is to app…

expand abstract